Bourbon Beef With Mustard Glaze |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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The original directions were written for cooking the roast in a Dutch oven on a barbecue grill. I am not at all good with the grill, so I cooked mine in the oven. Preparation time does not include chilling time. Ingredients:
2 teaspoons chopped fresh thyme |
2 teaspoons chopped fresh rosemary |
2 teaspoons sweet hungarian paprika |
1 teaspoon dry mustard |
kosher salt & freshly ground black pepper |
4 lbs boneless beef chuck roast |
2 tablespoons oil |
2 -2 1/2 cups lower-salt chicken broth |
1/2 cup bourbon |
1 tablespoon coarse-grain dijon mustard |
2 teaspoons unsulphured molasses |
2 large yellow onions, halved and thinly sliced (about 4 cups) |
4 medium garlic cloves, peeled |
2 tablespoons smooth dijon mustard |
2 teaspoons chopped fresh rosemary |
Directions:
1. Preheat oven to 325.
2. In a small bowl, combine the thyme, rosemary, paprika, dry mustard, and 2 teaspoons each salt and pepper. Sprinkle the spice blend all over the roast. Cover and refrigerate for at least 2 hours but preferably overnight.
3. Heat 2 Tablespoons oil over medium-high heat in a Dutch oven with a tight-fitting oven-proof lid. Brown roast well on all sides. In a medium bowl, whisk together broth, bourbon, Dijon mustard and molasses. Pour over roast. Add onions and garlic and cover.
4. Place covered Dutch oven in the preheated oven and cook 2 1/2 to 3 hours or until roast is fork-tender.
5. Take Dutch oven out of oven and increase heat to 425. Remove roast from Dutch oven and place on a rack in a roasting pan. In food processor or blender, combine about 1/4 cup of the onion mixture in the Dutch oven with 2 tablespoons Dijon mustard and 2 teaspoons chopped fresh rosemary; process until smooth. Brush top and sides of roast with about 2/3 of mustard mixture. Place roast back in oven until glaze begins to brown. Flip roast over, top with remaining mustard mixture, and return to oven to brown again.
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